Linkbar

Rhubarb & Strawberry Crisps - Spring In A Cup!

April 12, 2012

We have been stocking on the bounty of Spring produce left and right lately. Strawberries, peas, rhubarb,ronde de Nice, baby Vidalias, etc... The farmers market is in full swing and my mind is buzzing with photographs to take of all this beauty.

It was torture however these past two weeks to cook for two and only one could eat. Yes, I had mild complications from the tooth extraction and for two weeks I was barely able to finish a bowl of soup. I would make Bill a meal and send mine through the blender. Eating was problematic so I would set out a my soup and eat a few spoonfuls at a time throughout the day.

Last Sunday I was finally able to eat my first solid meal. Little bites at a time. I have nothing against soups, I love them, and I became quite creative with mine but I am a chewer so it was getting old! Since we had friends coming over for dinner that Monday and my brain started going crazy happy on the meal planning!

I spent the day in the kitchen chopping, cooking, tasting, anticipating like a child the moment when we would all sit down and share a meal. A good meal. Imperfect, bountiful, mismatched, seasonal. With friends who made me laugh until I was about to burst.

I had prepared dessert thinking we'd be too full for it but I had forgotten about the crew at the table. Gourmands, epicureans,bon vivants. They would not pass on dessert. Especially Rhubarb and Strawberry Crisp. True Summer in a cup. I served them with a creme fraiche ice cream I must make again and blog about soon. Unfortunately there was none left for the photoshoot. That good.

We had the leftover crisps with a little heavy cream whisked just until it gets thick, no whipped and it was just as perfect. Every bit of sunshine on a spoon.

Directions:Preheat the oven to 350F and position a rack in the middle. Lightly butter the inside of 6-8 ramekins and place them on a baking sheet lined with parchment paper. In a medium bowl, stir together 1/2 cup of the sugar, flour, oats, brown sugar, lemon zest, salt and the cardamom. Add the butter and work it into the flour mixture with your fingertips until crumbly. Cover the cover and refrigerate while you prepare the filling.In a large bowl, stir together the remaining 1/2 cup sugar and lemon juice with the chopped rhubarb and strawberries. Add the cornstarch and liqueur and fold well with a wooden spatula. Divide the fruit mixture in between the prepared ramekins. Divide the crisps topping equally over each portion. Bake for about 35 to 40 minutes, until the filling is bubbly and the topping is browned. Top each crisp with a dollop of crème fraîche, thick cream of ice cream if desired.

Absolutely stunning photos, and the recipe looks superb. I love the possibility of gluten free ingredients! There's nothing better than than fresh fruit with and a bit of crumbly goodness. Thanks for sharing!

We are more than one month ahead of rhubarb's average harvest time in my Minnesota garden. Previous years I would never be able to even think about a rhubarb tart until mid-May. But with all of my perennial plantings ahead of schedule, rhubarb is on the menu at my house!

Perfect spring dessert. I miss rhubarb, haven't had it in two years: can't find it here. Beautiful photos as always! I wish I could take one of your workshops, maybe some day... :)Glad that you can chew, I know very well your frustration: I was in your shoes two months ago when after the same procedure couldn't eat anything but soup and thin porridge.

It is always good to laugh until you burst, free abs workout, I call them. I am glad you are able to eat again, it would be shame if you could not eat this crisp while everyone else was smacking their lips!